Bruno Albouze Salmon Quiche
ShareTweetSaveShareBigOven

Maximus Quiche

Yields8 ServingsPrep Time1 hrCook Time50 minsTotal Time1 hr 50 minsDifficultyIntermediateRating

Ingredients

Pie Dough
 250 g All-purpose flour
 125 g Butter, cubed
 4 g Salt
 50 g Eggs (1)
 20 g Water
Quiche Filling
 250 g Wild caught salmon
 150 g Smoked salmon
 250 g BroccoliniOr, broccoli, asparagus...
 100 g Red onion (1/2)
 80 g Greek feta goat cheese
 40 g Parmesan
 3 g Chopped fresh rosemary / thyme
Quiche Sauce
 180 g Heavy cream
 180 g Milk
 150 g Eggs (3)
 10 g Flour

Directions

About
1

As incredible as it may sound, flavorful dish of eggs, cream and spices in a pastry shell goes back to ancient Roman times, when it was called patinea. This tall salmon-broccoli quiche version has everything; protein, carb, and fibers. That bad boy would have certainly been Gladiator's choice – let's call it Maximus then ;)

Pie Dough
2

Make a 8’’/20cm x 2’’/5cm greased cake ring, or a larger removable bottom quiche pan. Though, and as you can witness, using tall cake ring for quiches give best results. How to keep pie crust from shrinking:
1) Don't overwork the dough. 2) Give dough enough time to rest. 3) Don't stretch the dough when shaping it. 4) Let rest in the refrigerator before being baked. 5) Fill up pie crust to the top with pie weights, rice or beans. Rub flour with butter cut into cubes, and salt until mixture resemble coarse meal. Add the egg and water; mix until just combined. Wrap up in plastic film and chill to rest and harden. Dust your countertop and pastry, then roll out until the dough is about 1/8’’/3mm thick round and about 2-inch/5cm greater in diameter than your cake ring. Lay pastry over the greased cake ring. Gently press the dough with your thumbs onto the mold, start at the center and move outward without stretching it. No free spaces should be left behind. If using cake ring, use rolling pin corner to gently press the pastry against the ring. This technique is awesome!.. Lightly prick with a fork. Chill pastry for 30 minutes. Use your paring knife to remove excess dough from the edges. Let tart shell to rest (Uncovered) in the refrigerator overnight, or for up to 3 days before being blind baked. It can also be made in advance and frozen for a few weeks as well.

Bruno Albouze Shaping Quiche

Baking
3

Top raw pie crust with 2 sheets of microwave-safe plastic wrap (It won't melt). Fill up with pie weights, rice or beans and blind bake for 30 minutes. Remove pie weights, and let cool tart shell with the cake ring in.

Bruno Albouze Baked Quiche Shell

Quiche Sauce
4

Mix all ingredients together with an immersion blender. Sieve and season with salt, pepper and nutmeg to taste. Store quiche sauce for up to 4 days in the refrigerator.

Filling
5

Fill up a large saucepan with water. Bring to a boil, add 10g salt. Cook broccolini for about 4 minutes, or until just cooked (Parboiled). Transfer greens in ice water to stop cooking process – drain and lay greens over paper towels; pat dry. Meanwhile, chop red onions. In a hot frying pan, add a drizzle olive of oil, and a pinch of salt. Throw in red onions, and cook until it begins to caramelize; cool. Debone salmon filet, and cut into chunks. Slice out smoked salmon.

Bruno Albouze Blanched Broccolini

Montage
6

First, cover bottom crust with grated parmesan. Add half of the broccolini, onions, chunks of goat cheese. Add the fresh and smoked salmon. Season fish with salt, pepper, and rosemary. Top with more greens, fish and parmesan. Wait until oven is ready before filling up quiche with the sauce.

Bruno Albouze Montage

Baking
7

Bake quiche at 350ΒΊF/180ΒΊC for 55 minutes. Baking time may be shortened if using a convection oven. Note that the quiche is baked when it begins to puff up. Quiche is best served at room temperature, or warm. Quiche can be accompanied with some arugula, salad.. tossed in an olive oil-lemon juice vinaigrette. Quiche can be stored in the refrigerator for a couple of days. Do not freeze. Enjoy!

Bruno Albouze Filled Salmon Quiche

Leave a Reply


Sign up for Bruno Albouze's Newsletter

Be first to know about new recipes and special offers from Bruno Albouze’s Real Deal Cooking Channel

Connect with Chef Bruno Albouze on Social Media

Secure Online Payments & Donations

Pay Pal and credit card logos

FREE

16405

FREE EBOOK

ENJOY READING...

Enter your email address and get the FREE EBOOK

bruno-albouze-ebook-10-french-classic-recipes-v1
Scroll to Top